Mexican Corned Beef Brisket Tacos
I'm a Cuban-American, Los Angeles California native with a passion for cooking and making people feel good through food. With his unique blend of Cuban and Mexican flavors.
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Ingredients for 1
3 lbs corned beef brisket
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/2 cup diced white onion
1/2 cup diced tomatoes
2 tablespoons chopped fresh cilantro
2 limes, cut into wedges
Corn or flour tortillas
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 155ºF / 68.3ºC
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Step 2
In a small bowl, mix together the chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper.
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Step 3
Rub the spice mixture all over the corned beef brisket.
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Step 4
Place the brisket in a large vacuum-sealed bag and seal the bag using a vacuum sealer.
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Step 5
Place the bag in the preheated sous vide and cook for 24 hours.
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Step 6
After 24 hours, remove the brisket from the bag and shred it using two forks.
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Enjoy your delicious corned beef tacos with a Mexican twist!
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Step 0
Warm the tortillas separately using the desired technique.
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Step 1
To assemble the tacos, place the corned beef mixture in each tortilla, squeeze a lime wedge over it, and serve with additional toppings such as guacamole, salsa, or shredded cheese if desired.
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Stove Top Finishing Step
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Step 0
Heat olive oil in a skillet and add shredded corned beef, white onion, and diced tomatoes. Cook for 5-7 minutes, stir in chopped cilantro.